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1
Dissolve the yeast in the warm water and then add the honey, milk powder, salt, oil, potatoes and onion, stirring well.
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2
Gradually stir in 1 1/2 cups of flour.
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3
Add 2 more cups of the flour, 1/2 cup at a time, until the dough is stiff.
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4
Turn onto a lightly floured board and knead in enough flour until the dough is no longer sticky.
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5
Continue kneading for about 15 minutes and then place the dough in a lightly oiled bowl.
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6
Cover the bowl loosely with plastic wrap and set in a warm place to rise until dough is doubled in volume, about 1 1/2 hours.
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7
Remove dough from bowl, punch it down and shape into a ball.
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8
Return to bowl, cover with plastic wrap and let rise for 40 minutes.
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9
Preheat the oven to 350 degrees.
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10
Punch down the dough again and turn onto a lightly floured board .
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11
Divide the dough in half and knead one piece, adding about 1/4 cup or more of flour to make the dough stiff enough to hold a round shape.
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12
Form a ball and then fold the dough inward while rotating it against the board to form a mushroom cap.
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13
Repeat this rotation 10 times.
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14
Lay the ball of dough on its side and roll and press the dough against the board about 10 times, continuing to keep the round shape.
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15
Repeat with the other ball.
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16
Place both balls on a buttered baking sheet and let them rise in a warm place, lightly covered with plastic wrap, for about 25 minutes.
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17
Brush the loaves with egg wash and make 2 quarter-inch-deep slashes to form a cross in each.
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18
Bake for 35 to 40 minutes, until the loaves are golden and produce a hollow sound when tapped on the bottom.
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19
Cool at least 1 hour before slicing.
